What can be more American than a big thick, well-aged steak, some thick cut chips, and a side? Here are the steps you need to prepare a fabulous Independence Day meal with a perfectly cooked steak just like a professional grill chef.
At the heart of every burger is the meat to fat ratio, when selecting your cuts of meat to mince, you ideally want to achieve around 85% lean meat. The fat is very important to your finished burger, much of the flavour comes from the fat during cooking and is responsible for the correct mouthfeel of the finished product.
The burger or hamburger is believed to have evolved from a raw beef dish eaten by German immigrants in nineteenth century America. Hamburger style beef was a type of steak tartare and it easy to see how some of the garnishes of the modern burger, raw onion, gherkin evolved from that dish.
Chilli con Carne The name is a derivative of the Spanish words for chilli pepper and for meat. It is most likely that the earliest original recipe of what we eat today consisted of dried beef, suet, dried chilli peppers and salt